RB's Hot Sauce

Hello senoritas!!  Time for another date with Rick Bayless!  A really hot date!  LOL!!  This week's theme at I Heart Cooking Club is "Sauces and Salsas". And I made some hot chili sauce, Rick Bayless uses habanero chillies which I read are really hot stuff,  and  of course I could not find any habanero over here, so I substitute with some fresh red chilli and really hot bird's eye chillies instead. It would be really Mexican if I can find some habanero chilli peppers!

Sour and very spicy! Really hot stuff!

Fresh chillies, not hot enough? I added in bird's eye chilli, these are hot!!

The unpeeled garlic are roasted over medium heat till soft. The rest of the ingredients are mixed in a saucepan, simmer over medium-heat, partially covered until carrots are tender, the recipe says about 10 minutes, but mine took about 20-25 minutes, and I even chopped the carrots to small pieces!

I let the boiled mixture cool to lukewarm before blending, do not want to crack my blender! The peeled garlic, salt and sugar are added in and blend everything together until smooth. The sugar used is very little as this is a sourish and spicy hot sauce. At first I thought that this is a chilli sauce, you know, the kind of chilli sauce that uses tomato as the base but this uses carrots instead, but then once I tried it, I realize that this tastes similar to Tobasco hot sauce, but a thicker version! 

Pour into a jar and store in refrigerator.

Serve with some fried chicken wings and some cucumbers.

The sauce is slightly sour and really spicy, just as a hot sauce should be. The jar will last me quite awhile, as this is too hot for my kids. My hubby do not take overly spicy stuff, so I will slowly enjoy it myself, with some packed in small jars for my sisters, we love spicy stuff!

Yum! I love crispy chicken wings and together with this hot sauce, so good!

To see what the others have made, please drop by I Heart Cooking Club.

Habanero Hot Sauce
(source from : Frontera, Rick Bayless, Season 5 of Mexico-One Plate At A Time)
Makes about 2 cups
5 cloves garlic, unpeeled
1/2 cup peeled, roughly chopped carrots (you'll need 1 medium carrot)
1/2 cup roughly chopped white onion (you'll need about half of a small onion)
12 medium (about 5 ounces) orange habanero chiles, stemmed
1 cup apple cider vinegar
about 2 teaspoons salt
1/4 teaspoon sugar

Roast the garlic in a skillet over medium heat, turning regularly until soft and blackened in spots, 10 to 15 minutes. Cool and peel.
In a small saucepan, combine the carrot, onion and habanero chiles with the vinegar and 1 cup water. Partially cover and simmer over medium-low heat until the carrots are thoroughly tender, about 10 minutes. Pour into a blender jar, add the roasted garlic, salt and sugar. Blend until smooth. Thin with a little additional water if you think your hot sauce is too thick. Taste and season with additional salt if you think necessary.
Pour into jars or bottles and store in the refrigerator until you're ready to add some dazzle to a dish.